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Red lentil tomato soup with spinach, carrots, herbs, and a yogurt swirl
HealthHer Kitchen

Red Lentil Tomato Spinach Soup

A comforting one-pot soup with red lentils, tomatoes, vegetables, and tender spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mediterranean-inspired
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 1/2 cups dry red lentils rinsed
  • 1 28-ounce can crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 5 ounces baby spinach
  • 1 lemon juiced
  • 1/2 cup plain yogurt optional, for serving

Method
 

  1. Warm olive oil in a large pot over medium heat. Add onion and carrots and cook for 6 to 8 minutes, stirring, until softened.
  2. Add garlic, cumin, and smoked paprika and cook for 30 seconds.
  3. Stir in red lentils, tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer.
  4. Partially cover and cook for 22 to 28 minutes, stirring occasionally, until lentils are tender.
  5. Stir in spinach until wilted. Add lemon juice and season to taste with salt and pepper.
  6. Serve with yogurt and parsley if desired.

Notes

Refrigerate for up to 4 days or freeze for up to 3 months. Thin with broth or water when reheating.